San Francisco has more restaurants per capita than any other U.S. city, producing tasty meals—and thousands of gallons of used cooking oil. See how the SFGreasecycle program is turning this grease glut into fuel for the city's bus fleet.

Chef Mourad Lahlou of Aziza restaurant is known for elegance and sophistication in his modern Moroccan dishes but often finds inspiration in simple
things and unlikely places. In this journey behind the kitchen
door, we shadow his entire process as he follows his heart from
farm to table. The process is a solid team effort, from Lahlou's
special relationships with the people who grow the food to the
collaborative kitchen environment that he cultivates. We witness
Chef Lahlou blend art and science, and precision and innovation,
in his quest to create a plate that is elegant, surprising, and true to
its ingredients.

Sarah Santos and Jeremy Rector demonstrate two ways to make ferrofluid during a live Webcast of the Exploratorium's Iron Science Teacher.
Watch the whole episode (type "oil" in the search box), along with many other episodes of Iron Science Teacher at www.exploratorium.edu/tv

Join us for a live Webcast exploring eggs! Eggs are cells – the largest cells. We all come from eggs. Come explore the wondrous workings of eggs with staff biologists including naked eggs, de-shelled to demonstrate osmosis, sea urchin egg fertilization, life inside an egg using chick embryos, and other ova-vations to discover their amazing properties.

Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?

Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.

Take a tour of the Willie Bird turkey farm with manager "Beagle" Brodsky. Find out what it takes to get the turkey onto your Thanksgiving Day table.
First aired as part of the Science of Cooking Live Webcast: Talking Turkey.

Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden?

Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.

Webcasts made possible through the generosity of the Gordon and Betty Moore Foundation, the Jim Clark Endowment for Internet Education, the McBean Family Foundation.

Bandwidth and infrastructure support for connectivity to the California Research and Education Network and to other Internet2-connected networks provided by the Corporation for Educational Networks Initiatives in California (CENIC).